Espresso Chocolate Chip Shortbeard and the Hunger Games.

Whenever I see the word 'shortbread', I giggle.

I do this because I think back to when I was at the Nook restaurant in Northern Ireland at the Giant's Causeway, my pal Samantha and I noticed that 'Shortbeard' was available on the menu.

Shortbread for me will now only ever equal shortbeard.
Say it with me now...shortbeard.

That will stick with you. I'm not even joking.

Ironically, I've also been reading The Hunger Games by Suzanne Collins.  I completely enjoyed the book (and will be reading the complete trilogy), but found it comparable to a book I read a few years ago.. Battle Royale by Koushun Takami. (Which I loved.) Both are very good and definitely worthy of munching on some cookies while you await the fate of the characters!

I am a lazy baker sometimes. I'm pretty sure I've mentioned this before.  I throw caution to the wind and improvise with ummmm..not rolling them out properly & not even using a mixer..or chilling them.. Improvisation usually works okay for cooking, but not necessarily so for baking. Suprisingly, these cookies managed quite well with my abuse and came out pretty darn perfect.

(borrowed  from Smitten Kitchen)

1 tbsp instant espresso powder
1 tbsp boiling water
1 cup unsalted room temp butter
2/3 cup icing sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup store-bought mini chocolate chips

1. Dissolve the espresso in boiling water & let cool ..preheat oven to 325 degrees.
2. In a large bowl, beat butter & icing sugar together  until the mixture is very smooth.
3. Add in the vanilla and espresso & mix again.
4. Add flour, mixing only until it is only mixed in, do not over mix.
5. Fold in the chocolate chips.
6. Chill the dough (I didn't do this) for a couple of hours
7. Roll out on even surface and cut into squares
8. Bake for 18 to 20 minutes. Remove from oven at timing as cookies will not brown, but stay relatively the same colour.
9. Transfer the cookies to a rack.
10. Let cookies cool before serving.

Read more...

Apple Crisp....for One!

You know what I like?

Simplicity.

In pretty much everything from relationships to camera manuals.  That love of simplicity transcends to desserts as well! Now don't get me wrong, I love fancy desserts (I just grow impatient with making them...mainly because I try to start fancy desserts at 2 am in the morning. Yep, don't ask.)

But simple desserts?  Ones that can be made in less than 10 minutes AND can be made for one?  Well, I'm hooked. 

I must have made about 5 of these in the past couple of weeks (don't judge) when I was craving something sweet and autumnal.  Especially when apples are in such abundance, this dessert is literally the perfect evening treat with a cup of tea.

Apple Crisp

(for one..or if you are feeling generous..for two!)

• 1-2 apples (a tart cooking apple is great for this, but any of your favourite variety will do)
• 2 tablespoons of brown sugar
• 1 tablespoon flour
• 2 tablespoon quick oats
• 1 tablespoon butter (I use about 1/2 to 3/4 tbsp and it's fine) cut into smaller squares
• 1/2 teaspoon cinnamon (again..to taste depending on how much you like cinnamon)

1. Peel & slice apples...layer in the bottom of the bowl you'll be using.
2. In a separate bowl, mix all the other ingredients.
3. Put crumbly topping you've just made on top of the apples.
4. Put in the microwave on high for 2 1/2 minutes
5. Let cool & eat with cheddar cheese, whipped cream or ice cream as you would any pie!
6. Enjoy :)



Read more...

Awwww Drats...and Jamie's Cauliflower Soup

Okay, so again I've managed to let this blog slide a bit (a lot).I'm going to blame the detox. Can I blame the detox?
Do you want to know about the detox?

Detox. Dr. Joshi's Holistic Detox. I was pretty good for the majority of it, but I will be the first person to tell you that I have absolutely no willpower and if presented with chocolate (or pie, cookies, French bread, etc) I will abandon such detoxes as soon as they are over.

I lost a little bit of weight, but nothing that drinking extra water would have done. I felt good too, but I'm not one of those people who are conscious enough about how their body feels in relation to certain foods/vitamins. Chocolate always makes me feel good. That I know!

So that, in essence was how it all went down.  That said, I will be sharing a couple of recipes from that detox that I particularly enjoyed.  I'm also going to write a few little mini posts too for some simple recipes that after you do it once, you don't even need a recipe! (I love those, it appeals to my lazy but hungry side)

But for now, Jamie Oliver's Cauliflower Soup!
I made this soup after locating a rather large cauliflower in the back of the fridge and thought, dang..how long has that been in there???  It's always good to have chicken stock/veggie stock on hand (I have made my own in the past, but never hurts to have any in the pantry just in case.)

So, with some Bon Iver on the iPod, I set to work making this soup...I always suggest some sort of music while cooking & Bon Iver just screams a little like winter soup. :) 

Jamie Oliver's Cauliflower Soup

(makes 6-8 servings  ::  from Jamie's Food Revolution cookbook)

* 2 slugs of olive oil
* 1 large chopped carrot
* 2 cloves chopped garlic
* 2 chopped celery stalks
* 1 medium chopped  onion
* 1 large head of cauliflower (chopped)
* 1 box of chicken stock (organic)
* handful of grated cheese for each serving
* tsp of mustard for garnish
* salt & pepper to taste

In a pot add olive oil, carrot, garlic, celery, onion & cauliflower.
In a separate pot, bring chicken stock to a boil. 
Cook the veggies until they are soft and onions and celery are translucent & almost golden.
Add the boiling stock to the veggies & bring to a boil once again.
Once boiled, simmer veggies & stock for about 10 mins.
Remove from heat and puree.
Serve with a handful of grated cheese & tsp of mustard.
Salt & pepper to taste.

Read more...

The Post Where I Talk About Doing A Detox...And Then Doing It.

Okay folks, here it is.
I've started a detox.
Now...before you all start laughing (you KNOW I love my chocolate, butter and salt), I did do the 100 Mile Diet two summers ago and found it really difficult.  This detox is actually easier, and although I am only on Day 3, I may just actually continue to eat this way! *Shocking I know!*  Maybe because I get more kitchen time this way, maybe because I am enjoying eating things that the rest of my family could care less about eating.  Totally possible in both regards.

I do find I need to sort out my portion control still (Joshi's book doesn't mention portions, but just eating healthier overall).  Now I have to be honest.  There are certain foods that definitely don't sit well with me..digestively speaking.  That said, I never have any idea as to how certain foods make me feel long term.  I am not one of those people who really know how their body works...everything just sort of does (and for that I'm thankful as I know there are many people who their bodies just don't work properly).

Lately however, I've been breaking out and feeling rather lethargic midday, so I decided to try out this detox and see what happens at the end of 21 days.

The basis of the detox is this:

• No red meat
• No dairy produce
• No fruit - except for bananas
• No wheat, gluten or yeast
• No alcohol
• No biscuits, cakes, doughnuts
• No jams or spreads -except for honey
• No coffee, decaf coffee or tea - except for herbal teas
• No sugar, chocolate or sweets
• No artificially produced condiments - ketchup, mustard, vinegar

Sounds like there is a lot that I can't eat, I know...but surprisingly, I've been enjoying exploring what I can eat. I'll give you a sample of my first grocery list:

3 lemons
4 bananas
2 large containers of plain bio yogurt
2 rice milk (I did cheat and buy 1 chocolate rice milk for smoothies)
3 heads of organic romaine lettuce
2 bags of spinach
1 head of cauliflower
1 head of broccoli
1 lb of green beans
1 large piece of ginger
large bunch of cilantro
2 packages of herbal caffeine free teas
1 container of hummous (I will be making it going forward, but wanted something on hand immediately)
1 pkg of rice crackers
organic pumpkin seed butter
salmon strips
tilapia
halibut
turkey

Dr. Joshi Foods I already had in the fridge to use: carrots, homemade chicken stock, garlic, onion, brown rice, spaghetti squash, extra virgin olive oil

I'm currently on Day 3 of this detox and I'm looking forward to seeing what sort of meals I can cook up!  The hardest part for me will be when I go to a photoshoot next weekend and will be staying overnight.  I plan on taking food with me, but it will still be hard. 

Thus far, my actual meals have been really great and I will blog about some of them.  I have even looks through some of Jamie's recipes and can easily adapt them to Joshi-approved recipes!  This weirdly excites me.

Stay tuned!  (I will defo be making some sweet treats once the detox is over too...I have plans!) :)

Read more...

Easy Artichoke Pasta Salad & Paper Cranes

 Bowtie pasta & origami paper cranes.  Sometimes, when your mind is in overdrive, you need something to keep your hands occupied.  In my case, pasta salad and a project called 1000 Paper Cranes for Japan on Flickr in order to show support to the people of Japan after the earthquake & tsunami.

The week following the tragedy, I taught ESL classes and Canadian Culture to a group of 15 year old boys who came from Japan 2 days after the tsunami.  The experience was phenomenal and the boys definitely uhheld the stoicism of Japan everyday in their classes and in everything they did.  They taught me how to fold origami paper cranes and we enjoyed laughing and learning about each other.  It was an experience that was unlike anything I`ve ever done and by the end of the classes, it was hard not to cry when saying goodbye.

I still have paper cranes that they made for me that sit on my desk and looking at them bring me back to the simplicity that we all yearn for in life.  As the weather gets warmer, pasta salad is that basic classicality of eating. It's that simplicity that we all crave in an otherwise hectic and frustrating world when nothing seems to be going right and you'd much rather wait it out under the covers until spring finally leaks in through the window.

It`s fast, easy, tasty and comfort food all in one.  This one, with added artichoke and sun dried tomatoes just gives you that boost of salty, pickled deliciousness.   Yep. I'm in love with a pasta salad.  Which is good, because my love life is not as exciting.

So I give you pasta salad and paper cranes.
Learn how to fold a paper crane here.

Easy Artichoke Pasta Salad

(Adapted from Sunny Anderson's Food Network Quick Artichoke Salad recipe)

• 2 cans drained and quartered artichoke hearts
• 1/2 pound cooked wholewheat bowtie pasta
• 1/2 cup pitted and thinly sliced black olives
• 6 finely roughly chopped sun dried tomatoes
• 3 pieces roasted red peppers, finely chopped
• 1 small red onion (finely chopped) 
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 2 1/2 tablespoon balsalmic vinegar 
• 2 tablespoons olive oil
• 1/4 cup freshly chopped parsley leaves
• cilantro sprigs to garnish
• pinch of salt & pepper

Add all to bowl, toss and refridgerate for approx 1 hr until ready to eat!

**Following day, add a little more balsalmic vinegar to taste.  Your salad will taste even better after marinating.

Read more...

Rocky Road Bars

 

Is there really something as 'too much' chocolate?

Is there a limit? A threshold, maybe a tipping point?

The correct answer = no. never. never. ever. ever

...but these Rocky Road Bars inspired by the Hummingbird Bakery version come pretty close. 

Some people will tell you that chocolate is better than sex.

Ummmmmm...dear future boyfriend, I will never say this to your face.

No matter how good the chocolate is. ;)

Rocky Road Bars

(adapted from the Hummingbird Bakery cookbook)

My version of these bars have less chocolate surrounding them and more of a chocolate coating everything mash up and pressing them altogether in the pan to create a pressed bar. 

• 2 bags of milk chocolate chips
• 8 regular sized coarsely chopped chocolate bars (gooey is better...I used 4 Snickers and 4 Mars bars)
• 1 cup of miniature marshmallows (I think I used about a 1 & 3/4 of a cup)
• 2/3 cup coarsely chopped dried apricots
• 1 cup Rice Krispie cereal
• 1 cup malted milk balls (I opted for mini peanut butter chocolate cups)

1. Line a 9" pan with parchment paper.
2. Melt 2 bags of chocolate chips in a saucepan
3. Put all remaining ingredients in a large bowl...ensure it's mixed well
4. Pour melted chocolate over the ingredients in the bowl and combine until all pieces are coated in chocolate.
5. Press mixture into lined pan.
6. Refridgerate.
7. Slice up into squares and enjoy! :)

I'll be telling you about a couple of my restaurant week in New York experiences this week...namely the opulent Russian Tea Room & Pigalle.  Plus I'll touch on Jon's Pizza, Cafe Havana & the Doughnut Plant.  Yum!

Read more...

Traditional Iced Gingerbread Cookies

I bake late at night.
In quiet.
Peace and quiet from my pretty busy household of people in a constant state of coming & going.
I like this quiet and it makes it somehow a bit more like 'me' time.
I listen to what I want (I actually listened to Christmas music as I baked these) and the lights on the tree are on and the rest of the house is dark, save for the kitchen. 
I 'think' I may hum or sing to whatever I have playing.I definitely know when I am singing, but it's the humming that I tend to not realise I do.
I often have a cup of tea or glass of wine, Baileys or some other beverage just to make it all a little bit nicer.
And then it happens...

I get kind of bored of the entire process about half way through.
And it's usually at about 2 or 3 am.

So, if I need to ice anything, I am happy to cover up the goodies until the next day and go from there.
That is perhaps the best part...giving myself that break and then finishing it all later.

These cookies are deliciously gingery and the texture is a cross between a hard cookie and a soft one, which makes them simply perfect for dipping!  I like mine a little on the thicker side, but it's all about how much you want to roll them out and how hard you want them.

I definitely need a hand in the 'decorating' part of cookies...in which I also inevitably get bored about halfway through.*L*

Traditional Iced Gingerbread Cookies

 (unknown source) 

 

• 1 cup of softened butter
• 1 cup white sugar
• 1 cup molasses
• 2 large egg yolks
• 4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

 

Frosting: 2 large egg whites & 3-4 cups of icing (confectioner's sugar)

1. Cream butter, sugar, molasses and egg yolks together.
2. Add rest of ingredients & mix well.
3. Shape into ball, wrap in plastic and chill (for at least an hour)
4. Remove from plastic wrap and roll out on a floured surface to a uniform thickness *keeping in mind that these cookies will not get any larger once placed in the oven*
5. Cut into shapes.
6. Bake at 350F (175C) for 10-15 minutes
7. Remove from tray and let cool.
8. Ice with frosting

TIP: When I lived in Scotland, I didn't have a rolling pin...and found that a wine bottle completely did the trick!


Frosting:

1. Beat egg whites with spoon
2. Add icing sugar as needed until it holds shape
3. Add colouring, put it in a piping bag, etc.
4. Cover with a damp tea towel is not using immediately

 

Eat! :)

Read more...